Very Greek Grilled Chicken (Video)

posted by Kalyn Denny on June 19, 2019

Very Greek Grilled Chicken has all the flavors of Greek Chicken Souvlaki in a grilled chicken breast, and this is the most popular grilling recipe on the blog! And this tasty chicken is Low-Carb, Keto, low-glycemic, Gluten-Free, and Dairy-Free; use Grilling Recipes to find more recipes like this one.

Watch the video to see if you’d like to make Very Greek Grilled Chicken!

For a long time I’ve wanted to take better photos for this Very Greek Grilled Chicken, but I guess the original photo was not quite bad enough to make it rise to the top of the huge list of recipes that need new photos! But this summer I decided the recipe had to have better pictures, partly because I’m pretty sure this is the all-time most popular grilling recipe on Kalyn’s Kitchen! And this blog has quite a few Grilling Recipes, so that’s saying something. If you haven’t tried my favorite Greek grilled chicken recipe yet, I hope it might be something that makes it on to your menu soon!

I came up with this grilled chicken with Greek flavors in in the very early days of the blog when I was experimenting to see what type of marinade would taste good on grilled chicken, and I’ve made it every summer since then. This is a recipe where longer marinating time won’t hurt a bit, but please take time to marinate the chicken at least the 6 hours minimum time I’m recommending. And if you really, really like lemon (like me!) a little extra lemon juice wouldn’t hurt.

Leftover grilled chicken is something I love to have in the fridge to throw on top of a salad or eat in tacos. I only made four pieces of chicken to make taking photos a bit easier, but this recipe makes 8 servings, and I recommend making it all and enjoying the leftover chicken.

Marinate chicken in refrigerator 6-8 hours or all day if desired. (If you don’t have at least 6 hours to marinate I recommend increasing the lemon juice a little.)

When you’re ready to cook, dump chicken and marinade into a colander placed in the sink and let it drain and come to room temperature if you have time.

To cook, spray the grill with non-stick spray or oil; then preheat to medium-high (you can only hold your hand there a few seconds at that heat.)

Put chicken on grill top side down on the diagonal to grill grates and cook about 4 minutes (or until you see grill marks when you lift up the edge.)

Rotate chicken pieces so they’re going on the diagonal the other way and cook about 4 minutes more (until you see criss-cross grill marks.)

Turn chicken over and cook about 4-8 minutes on the other side, until chicken feels firm but not hard to the touch when you press on it with your fingers. Actual cooking time will vary depending on chicken temperature and how hot your grill is.

You can test the doneness with an Instant-Read Meat Thermometer if you have one. Grilled Chicken should have an internal temperature of 165F/75C to be safe.

Even if you’re only cooking for a few people I recommend making the whole recipe. The leftover chicken is great to cut up on top of a salad, in Greek tacos, or mixed into some stir-fried veggies for a quick lunch.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Very Greek Grilled Chicken is great for any type of Low-Carb or carb-conscious eating plan, including Keto, Paleo, or any phase of the South Beach Diet.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Yes, marinating and then being carefull not to overcook the chicken breasts will keep them juicy on the grill. Check out my post on 5 Easy Steps for Juicy Grilled Chicken Breasts, linked in the post above, for more info.

I don’t know if something went wrong with mine. Maybe I overcooked it, but the chicken had a very odd bitter taste to it. It kind of ruined my meal prep for the week so I wasn’t too pleased with that. I tried to use a George Foreman grill to cook it, so perhaps that was not intended. In any case, the flavor that the marinade gave the chicken was not appetizing to me at all.

Did you use fresh-squeezed lemon juice? That’s my first thought if you didn’t like the marinade. Using the George Foreman Grill should be fine, but bottled lemon juice won’t be good in this recipe. Other than that, I can’t imagine what would have caused it. Many, many people have enjoyed it and I’ve made it over and over myself as well. Sorry it was not a winner for you.